Cinnamon-Pecan Sticky Buns

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Our sticky buns set off breakfast (or any time of day) on a sweet note, especially when savored with a cup of hot tea. These yeast buns aren't at all difficult to make. Once the dough rises, it is smothered with a spiced sour-cream filling, rolled up, sliced into buns that nestle in a pan coated with pecan glaze, and baked to soft gooey perfection.

Level:
Moderate

Serves:
10

Ingredients

3.75 c. bread flour

2.25 tsp. instant active dry yeast

3 tbsp. sugar

1 tsp. salt

0.50 c. whole milk

0.50 c. unsalted butter

2 tbsp. unsalted butter

3 large eggs

1 tbsp. lemon juice

1 tbsp. lemon zest

1.25 c. dark brown sugar

0.50 c. light corn syrup

3 tbsp. unsalted butter

6 oz. pecan halves

0.25 c. sour cream

0.25 c. pecans

1 tbsp. cinnamon

1 large egg yolk

Directions

Make the dough: Place 3/4 cup flour, yeast, 2 tablespoons sugar, and salt in a food processor fitted with a metal blade and pulse to mix. Heat milk and 1/2 cup butter in a small saucepan until warm -- about 115°F. Add the milk mixture to dry ingredients and process for 30 seconds. With the motor running, add the eggs, one at a time. Add lemon juice, zest, and remaining flour and process for 30 more seconds. Remove dough and place on a lightly floured surface, knead for 5 minutes by hand, and form into a ball.

Proof the dough: Coat a large bowl with 1 tablespoon butter and add ball of dough, turning to coat all sides. Cover with a clean, damp kitchen towel and let dough rise in a warm, draft-free place until doubled in size -- about 1 hour. Place dough on a lightly floured work surface and punch it down. Cover with the damp towel and let rest for 15 minutes.

Make the glaze and filling: Coat a 10-inch round baking pan with 1 tablespoon butter and set aside. Stir together 1 cup brown sugar, corn syrup, melted butter, and pecan halves in a medium bowl. Spread the mixture on the bottom of the prepared baking pan and set aside. Stir together the sour cream, chopped pecans, remaining brown sugar, remaining sugar, cinnamon, and egg yolk in a small bowl until combined. Set aside.

Form the buns: Preheat oven to 400 degrees F. Roll the dough into a 20- by 12-inch rectangle. Keeping one of the longer sides toward you, spread the sour cream mixture evenly over the dough and roll the dough into a log. Lightly pinch the seam to seal it and slice the log into 10 two-inch-thick pinwheel-like pieces. Place each piece, cut-side down, about 1 inch apart on the prepared pan. Cover with a damp towel and let rise in a warm, dry place until doubled in size and buns are touching -- about 1 hour.

Bake the buns: Place the buns on the center rack in the oven and bake until golden brown -- 35 to 40 minutes. Remove buns from oven. Let sit for 2 minutes and invert on a serving plate. Cool buns 5 minutes and serve warm.